We visited Kruger's Farm and came home with a dozen ears of freshly picked corn. I love corn on the cob as much as anyone, but when I saw those heaped up ears of corn all I could think of was corn fritters or summer latkes.I'm starting to think my children will eat anything if it's called a latke. We eat piles of potato latkes during Chanukah, of course, but I've tucked all kinds of things into a savory pancakes, called them latkes, and watched them disappear. So while the more common name is corn fritters, we called them summer latkes and called them good: fresh corn, scallions, and finely minced bell pepper (all right, I admit, I lied and told The Picky Ones the red bits were tomato which is acceptable whereas bell pepper is, for some reason, an abomination) all held together in a light batter and served with salsa and sour cream alongside a leafy green salad.
An impulse purchase at the farm stand made this process one hundred times easier. If you find one of these for under $5 just go ahead and buy it already and save yourself from a bloody corn-related knife disaster. I am impossibly clumsy in the kitchen and it's a wonder I still have all my fingers, so anything that decreases the likelihood of losing a digit is fine with me, especially if it actually works well which this marvelous little item does.
If you come across some freshly picked corn in the coming weeks, give these a try. The recipe is here.
